What do perfectly cooked rice, fresh tofu, kombu-laced hot pots, and steamed vegetables have in common (besides being essential components of Japanese cuisine)? They’re all foods that can be easily cooked in a clay pot called a donabe, an ancient Japanese cooking method that’s been cultivated and refined for centuries. In this volume dedicated to demystifying the topic, Tokyo native Naoko Takei Moore and chef Kyle Connaughton explain everything from sourcing a traditional clay pot to breaking down all the kinds of dishes that can be made with one—and we see a whole new world of cooking on our horizons. Your copy comes with a signed bookplate.

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